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Coconut Ice Cream


  • 1-3/4 cups sugar
  • 1/2 teaspoon salt
  • 4 cups milk
  • 1-1/2 cups sweetened shredded coconut, divided
  • 4 cups heavy whipping cream
  • 1 tablespoon vanilla extract
  • Toasted sweetened shredded coconut, optional


  • 1. In a saucepan, combine the sugar, salt and milk; cook and stir over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes.
  • 2. Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Freeze in an ice cream freezer according to manufacturer's directions.
  • 3. Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.

Nutrition Facts

1/2 cup: 373 calories, 27g fat (18g saturated fat), 90mg cholesterol, 149mg sodium, 31g carbohydrate (29g sugars, 0 fiber), 3g protein.


Average Rating: 5
  • mad378
    Mar 17, 2012

    way cocunut and with chocolate sauce tasted like mounds bar

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